Comments on: it’s okay to be crabby

By: Brittany

Brittany — Fri, 10 Feb 2012 21:01:04 +0000

Great – thanks for the quick reply!

By: jenyu

jenyu — Fri, 10 Feb 2012 18:30:55 +0000

Brittany – I think if you halve the recipe it should work in your 9×6 pan. That would probably serve 4 people as a side dish if they have good appetites :)

By: Brittany

Brittany — Fri, 10 Feb 2012 17:30:36 +0000

Hi,
I was just wondering how many this serves? I wanted to make it for two (as a side dish, kinda of) and I have a small baker that is 9×6. Any advice/ideas as to how to scale this?
Thanks!

By: jenyu

jenyu — Fri, 02 Dec 2011 03:56:50 +0000

NH – sounds like your eggs curdled (cooked) rather than became a custardy sauce. This usually happens if you add the eggs to something really hot without incorporating it in right away or don’t stir constantly as it cooks. One thing you can try is to temper the eggs: add the milk to the garlic/butter and let it become hot. Spoon a little of the hot milk into the egg yolks until fully combined. Add a little more hot milk and continue incorporating until the egg-milk mixture has the same liquid volume as what is in the saucepan. Then pour the egg-milk mixture back into the sauce pan (scrape it all in) and put the heat on medium and stir constantly until the sauce is thickened.

By: Not happy

Not happy — Fri, 02 Dec 2011 03:47:05 +0000

Okay wtf!!! I did the recipe exactly the way it says and my sauce turned out looking like scrambed eggs.. is this the way its suppose to look??